The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

the forcemeat must not be too delicate. No. 1065. _Concombres farcis à la crème._ Proceed with the cucumbers as in the last, but sauce over with a celery sauce à la Chetwynd (No. 1060). No. 1066. _Croustade aux Concombres._ Prepare a plain croustade according to the size of your dish, and three inches in height, then have four cucumbers, which cut into pieces two inches and a half long, peel them, split each piece into three, take out the seeds and trim them neatly, put them in a stewpan with an ounce of butter, a teaspoonful of sugar, and cover with white stock, let them stew till tender, drain them upon the back of a sieve; in another stewpan have a pint of good bechamel sauce (No. 7), which reduce till rather thick, then add the cucumber and a little powdered sugar, place on the fire, and when boiling finish with a liaison of one yolk of egg mixed with two tablespoonfuls of cream: place the croustade upon your dish, pour the ragout into it, and serve. No. 1067. _Vegetable Marrows._ Are excellent when young and about the size of turkeys’ eggs; peel fifteen and boil them in half a gallon of water, into which you have put two ounces of butter and two ounces of salt, boil twenty minutes, or till quite tender, drain them upon a cloth, and dress upon a border of mashed potatoes, in the form of an oval dome; sauce over with a pint of good melted butter (No. 71), with which you have introduced a liaison of two yolks of eggs mixed with half a gill of cream. All sauces for vegetables require to be rather thick, as it is impossible to drain the vegetables quite dry to serve them hot. Vegetable marrows dressed as above may also be served with a white sauce à l’Italienne (No. 31). No. 1068. _Jerusalem Artichokes._ Are very useful vegetables when judiciously employed, as my readers will perceive by many of the foregoing recipes; they are good five months in the year, from October till March, and some